Sriracha Roast Chicken with Sriracha Gravy

I have to admit, Diane is brilliant at times. I should be a good man and say all the time, but then everyone would know I’m either blinded by love or kissing up.

It seems like we are roasting a whole chicken about every other week. I put a lot of care into the juiciness of the meat, the crispiness of the skin, and combined with mixing it up with different herb rubs it is something we never tire of making or eating. Yet when Diane asked for a sriracha roast chicken, a couple thoughts came to mind: “Brilliant” and “Damn it, how come I’ve never thought of that?!”

Then she adds in, “And make a sriracha gravy with it.”

Oh My Brilliant Boo. And not that she needs me to make it. We both do our equal share of cooking and especially when it comes to the spicy cooking, she usually reigns supreme in the kitchen. But I think she knows how much I like roasting the chickens, so she passed on her idea to let me execute it. And I have to admit, I do love roasting chickens. There is something appealing about the rituals and simplicity of roasting a chicken. Taking care of the little details to enhance it; brining the chicken, or air drying the skin, trussing it, or pushing the heat in the oven to almost char the edges of the chicken. I love it.

So here’s my take on a sriracha roast chicken. I created a sriracha baste which is then used in making the gravy.

I didn’t make this overly spicy so it is still approachable to most people. Feel free to amp up the spice to your own taste. We’ve also finished it with generous handfuls of chopped mint and cilantro. The heaping fresh herb topping is something we’ve been seeing quite a bit lately when we’ve eating out on our travels and have really been digging. Not that we need to travel to experience it, as Vietnamese cuisine routinely does this. But I think seeing the “non-Viets” doing it too has brought it back to the forefront of our kitchen thinking.

Hope you enjoy.

Todd

Watch the Video for making the Sriracha Roast Chicken with Sriracha Gravy:

Sriracha Roast Chicken w/ Sriracha Gravy

Yield:1 Whole Roast Chicken

Total Time:1 hour 30 minutes

When adding the sriracha marinade to the chicken, make sure to add some inside the cavity of the chicken too. During baking, the chicken will be more flavorful. Make sure to serve the sriracha roast chicken with generous handfuls of the chopped fresh mint and cilantro. The freshness of the herbs contrasting against the gentle tingle of the sriracha gravy and baste completes this roast chicken. Feel free to amp up or tame down the spiciness with your choice and quantity of sriracha or hot sauce.

Gravy Ingredients

Additional Serving Ingredients

1 bunch fresh Cilantro, roughly chopped

1 bunch fresh Spearmint, roughly chopped

Directions:

(Optional for best flavor and juiciness. Skip brining and just rinse and season with salt and pepper for quickest preparation.) Rinse chicken and place in a large bowl. Cover with a brine (salted water - the water should have the approximate saltiness of sea water). Place in fridge for at least a couple hours or overnight

Baste the chicken with the sauce and add some sauce inside the cavity of the chicken. Place chicken in a baking dish and cover with aluminum foil.

Roast for 40 minutes. Remove foil and return chicken to oven, uncovered, and roast for another about 30 minutes, or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.

Remove from the oven and allow to rest for at least 15 minutes.

Pour the juices from the baking dish into a saucepan. Add the remaining basting sauce to the saucepan. Over medium/high heat, whisk in the flour. Whisk in the chicken stock and simmer until the gravy thickens, about 3-4 minutes.

Carve and serve the chicken with the sriracha gravy and with the fresh herbs generously sprinkled over the top.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

This was delicious. Made it for the first time last night. I didn’t catch the part about adding the last of the basting sauce as it didn’t say to reserve any so I didn’t have any to add to the gravy but it still had a lot of flavor.

My boss made this and said it was fantastic. As she’s my boss, I believe everything she says. (Actually, it does look amazing). So I’m making this for a dinner party and going to serve it with vermicelli rice noodles and bok choy. What flavors do you suggest I use for cooking the noodles and bok choy so that it will compliment the chicken flavors and not compete or overwhelm them. Or should I just steam them and let the sriracha gravy do the rest?

I had mastered basic roast chicken about six months ago and have made it dozens of times since. However, I got a bug in me this weekend and wanted to take my basic roast chicken to the next level. I stumbled across this recipe and is brilliant and I received rave reviews. I will start visiting your site more often when I am looking for a new challenge.

For people considering this recipe, here are my tweaks for the next time I make this dish. 1) I will not add the sriracha sauce mixture until the last 15 minutes of cooking. My chicken turned out just like your photo with the brunt edges and I think that is because the sugars in the sauce caused it to burn. I will cook the chicken 90% through, turn off the oven and baste the chicken for the first time. While leaving the chicken in the slowly cooling oven, I will repeat once every 5 minutes for the next twenty minutes. I think I will end up with a nice sticky thick crust. 2) The recipe states to add the rest of the sauce to the gravy. I thought that was a little vague so I added two tablespoons specifically and I would probably increase to three next time.
Overall though, a great recipe… Thanks !!!

Thanks! We personally like the burnt edges, but for those whose preference is otherwise, your suggestion for adding the sauce in the last 15 minutes is great. Glad you liked it and thanks for sharing your experience.

Third: I’m a fan of this fresh herb topping trend going on as well, but every time I try it….it gets soggy and limp. No one likes limp. Advice on keeping it fresh? Not soggy? Aside from the obvious adding it on top at the last minute? Ugh. Maybe I just have a black thumb.

That’s about it regarding the herbs, just add the herbs at the last minute when serving. Or keep them in a bowl on the side and have everyone grab their own as the dive in.
Thanks for the sweet compliments.

WOW…what a gorgeous-looking and mouthwatering recipe! This is exactly what I’m going to do with the free-range bird sitting in my freezer. My hubby is going to be so happy (Sriracha is his favorite food group…and he adds it to literally everything!).